caramel sundae sauce
French vanilla ice cream
(I prefer Parlour)
chocolate chip cookie mix or dough
(I use Pilsbury for convenience)
pecan pieces
2. In a saucepan combine 1oz Grand Marnier for every 1/2 cup of caramel sauce. Simmer on low. Stir constantly.
3. When the cookies have only 2 to 3 minutes remaining to bake, put the pecans in the oven to toast. *I always just use the same baking sheet.
4.When cookies have finished baking assemble the dessert in the following manner:
ii) Put one scoop of ice cream on top of the cookie.
iii) Spoon caramel / Grand Marnier misture over the ice cream.
v) Sprinkle pecans over entire dessert.
vi) Repeat i to v for each serving.
